Barb's Orange Charlotte
  • Cooking Time: 12 hours in refrigerator
  • Servings: 10
  • Preparation Time: 40 - 60 minutes
  • 3 envelopes unflavored gelatin
  • 3/4 cup cold water
  • 3/4 cup boiling water
  • 1-1/2 cups orange juice
  • 2 Tbsp lemon juice
  • 1-1/2 tsp grated orange zest
  • 1-1/2 cups sugar, divided
  • 2-1/2 cups heavy whipping cream
  • 1/2 cup mandarin oranges
  1. In a large bowl, combine gelatin and cold water; let stand for 10 minutes.
  2. Add boiling water; stir until gelatin dissolves.
  3. Add juices, orange zest and 3/4 cup sugar.
  4. Set bowl in ice water until mixture is syrupy, stirring occasionally.
  5. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
  6. When gelatin mixture begins to thicken, fold in whipped cream.
  7. Lightly coat a 9-in. springform pan with cooking spray. Pour mixture into pan; chill overnight.
  8. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.
A light, creamy dessert served with or without a crust and ladyfingers. Kudos to Taste of Home for updated recipe.